Chocolate-Dipped Pistachio Cookies (Gluten Free, Paleo)

My chocolate-dipped pistachio cookies are crunchy, tender, salty, nutty, and completely spiced with cardamom and lime zest. These pleasant gluten-free cookies are excellent for selfmade vacation presents!

It is a sneak peek recipe from Nom Nom Paleo: Let’s Go! Cookbook

Our newest cookbook, Nom Nom Paleo: Let’s Go!, shares a number of the finest desserts I’ve ever created, together with the Pistachio Cardamom Cookies on web page 314. These Persian-inspired tea cookies mix the flavour of salty pistachios, fragrant cardamom, and aromatic lime zest into an irresistible chew. They’re a crowd favourite and ideal for DIY vacation gifting as a result of these treats are sturdy sufficient to be packed and shipped. Nobody will guess that they’re paleo, gluten-free, grain-free, and low carb!

Bonus: as a result of I really like you Nomsters a lot, I’m sharing the recipe right here with an added chocolate twist! (After all, should you hate chocolate, simply don’t dip ’em. Additionally, HOW CAN YOU HATE CHOCOLATE?)

And it goes with out saying that should you love this recipe, you’ll love all of the recipes in our inexperienced e-book. I really like all my cookbooks, however Nom Nom Paleo: Let’s Go! is really my favourite one to this point and it makes a wonderful present in your buddies! Purchase our cookbook wherever books are offered!

Tips about learn how to make these slice and bake pistachio cookies

Measure out the dry components on a kitchen scale. Deal with baking like a science experiment. You’ll get excellent outcomes should you measure the components precisely on a kitchen scale. The printed recipe card on the underside at all times has weight measurements for my baking recipes—simply hit the metric button beneath the components.
Use salted and roasted pistachios. The mix of salty and candy is what makes these cookies so scrumptious!
Chill the dough earlier than slicing the cookies. This manner the cookies gained’t unfold once you bake them. Plus, you can also make the dough forward of time and bake to order!
Don’t miss the cardamom and lime zest! The unique and compelling flavors of this easy cookie are because of the aromatic cardamom and contemporary lime zest.

Elements

Almond flour
Tapioca flour/starch: Provides lightness and crunch to the cookie texture. In a pinch, arrowroot powder will work as an alternative.
Roasted, salted, and shelled pistachios: Purchase shelled salted and roasted pistachios to make it simpler on your self. I really like the interaction of salty nuts and sweetness on this cookie! (Not a fan of pistachios? You should use pecans or hazelnuts as a substitute.)
Maple sugar or coconut sugar: To exchange the granulated sugar in a conventional slice and bake cookie recipe, I take advantage of maple sugar or coconut sugar. If you happen to’re keto, be at liberty to make use of Swerve granular sweetener.
Refined coconut oil: Rather than butter, I take advantage of softened refined coconut oil on this recipe. In contrast to the unrefined selection, refined coconut oil gained’t impart a powerful coconut taste. The coconut oil must be softened for this recipe, however not liquid. If you happen to don’t have coconut oil, you need to use palm shortening or ghee.
Egg: The egg provides the cookie construction and richness. It additionally acts because the leavening agent so no want for baking soda or baking powder. In consequence, I don’t assume an egg substitute will work on this recipe.
Floor cardamom: Provides a citrus-y and earthy taste. If you happen to don’t like cardamom, you may substitute a mixture of ginger, cloves, and cinnamon or a splash of vanilla extract or almond extract.
Lime zest: Imparts a touch of contemporary citrus to the cookies. Be at liberty to make use of lemon zest or orange zest should you favor.
Diamond Crystal kosher salt or sea salt
Darkish chocolate (elective): Decide your favourite chocolate bar (70 to 85% cacao)! I like Inexperienced and Black, Guittard, and Hu Kitchen bars.

Directions for pistachio cookies

Plop the maple sugar and softened coconut oil into a big bowl and beat with an electrical hand mixer till the coconut oil is integrated.

Add the egg and lime zest. Beat till effectively mixed and set it apart.

In a separate bowl, whisk the almond flour, tapioca flour/starch, cardamom, and salt collectively. Pour the dry components into the bowl with the moist components.

Utilizing a spatula or picket spoon, combine till a dough is shaped.

Dump within the pistachios and work them into the cookie dough.

Divide the dough into 2 balls of the identical dimension. Roll the dough balls into 2 logs which can be roughly 8 inches lengthy and 1½ inches in diameter.

Wrap the logs in parchment paper or plastic wrap. Chill ’em for at the very least 1 hour or till solidified. (You possibly can refrigerate the cookie dough logs for as much as 4 days or freeze them for 4 months.)

Prepared to begin baking? Warmth the oven to 350°F with the racks set within the higher and decrease thirds of the oven. Utilizing a pointy knife, lower every chilled log into 12 cookies, about ½-inch in width. (Tip: lower every log into fourths, after which into thirds.)

Evenly organize the cookies about 1 to 2 inches aside on the two baking sheets lined with parchment paper.

Bake the cookies for 12 to 14 minutes, swapping and rotating the trays on the midway level, or till the sides are golden brown.

Switch the cookies to a wire rack to chill fully.

These cookies are scrumptious with out chocolate should you don’t wish to dip them!

make chocolate dipped cookies

Whereas the cookies are cooling, put together the chocolate. Use a pointy serrated knife to chop the chocolate into small shards on the diagonal. Soften the chocolate in a glass mixing bowl within the microwave by zapping it on excessive for 30 seconds and stirring effectively to evenly distribute the warmth. Repeat and stir till clean. If the chocolate’s not completely melted after a minute, repeat in 15 second increments. Watch out to not overheat it!

Place one other piece of parchment paper on a cooled cookie sheet or rimmed baking sheet. When the cookies are fully cooled, dip half of every cookie within the chocolate.

Place the dipped cookies on the parchment lined sheet. Repeat till completed.

You possibly can depart the cookies in a cool spot for the chocolate to harden or place the tray within the fridge for half-hour.

retailer pistachio cookies

Retailer the cookies in an hermetic container for as much as every week at room temperature or within the freezer for as much as 6 weeks. I prefer to throw in a desiccant packet to maintain the cookies crisp!

Extra paleo cookie recipes

On the lookout for extra recipe concepts? Head on over to my Recipe Index. You’ll additionally discover unique recipes on my iPhone and iPad app, and in my cookbooks, Nom Nom Paleo: Meals for People (Andrews McMeel Publishing 2013), Prepared or Not! (Andrews McMeel Publishing 2017), and Nom Nom Paleo: Let’s Go! (Andrews McMeel Publishing 2022).

PRINTER-FRIENDLY RECIPE CARD

A closeup of a plate of chocolate dipped pistachio cookies.

Print Recipe

Chocolate-Dipped Pistachio Cookies (Gluten Free, Paleo)

Prep Time10 minutes

Prepare dinner Time30 minutes

Chilling and cooling time2 hrs

Course: Dessert

Delicacies: American

Key phrase: gluten-free, grain-free, nom nom paleo, nomnompaleo, paleo, pistachio cookie

Servings: 24 cookies

Energy: 148kcal

Elements

¾ cup maple sugar or coconut sugar
⅓ cup refined coconut oil softened at room temperature
1 massive egg
2 teaspoons lime zest
2 cups finely floor almond flour
⅓ cup tapioca starch
1½ teaspoons floor cardamom
¼ teaspoon Diamond Crystal kosher salt
½ cup roasted, salted, and shelled pistachios finely chopped
3 ounces darkish chocolate bar 70% cacao or larger

Directions

Plop the maple sugar and softened coconut oil into a big bowl and beat with an electrical hand mixer till the coconut oil is integrated.
Add the egg and lime zest. Beat till effectively mixed and set it apart.
In a separate bowl, whisk the almond flour, tapioca starch, cardamom, and salt collectively.
Pour the dry components into the bowl with the moist components. Utilizing a spatula or picket spoon, combine till a dough is shaped.
Dump within the pistachios and work them into the cookie dough.
Divide the dough into 2 balls of the identical dimension. Roll the dough balls into 2 logs which can be roughly 8 inches lengthy and 1½ inches in diameter. Wrap the logs in parchment paper or plastic wrap. Chill ‘em for at the very least 1 hour or till solidified. (You possibly can refrigerate the cookie dough logs for as much as 4 days or freeze them for 4 months.)
Prepared to begin baking? Warmth the oven to 350°F with the racks set within the higher and decrease thirds of the oven.
Utilizing a pointy knife, lower every chilled log into 12 cookies, about ½-inch in width. (Tip: lower every log into fourths, after which into thirds.) Evenly organize the cookies about 1 to 2 inches aside on the two baking sheets lined with parchment paper.
Bake the cookies for 12 to 14 minutes, swapping and rotating the trays on the midway level, or till the sides are golden brown. Switch the cookies to a wire rack to chill fully.
Need to dip them in chocolate? Whereas the cookies are cooling, put together the chocolate. Use a pointy serrated knife to chop the chocolate into small shards on the diagonal. Soften the chocolate in a glass mixing bowl within the microwave by zapping it on excessive for 30 seconds, and stirring effectively to evenly distribute the warmth. Repeat and stir till clean. If the chocolate’s not completely melted after a minute, repeat in 15 second increments. Watch out to not overheat it!
Place one other piece of parchment paper on a cooled cookie sheet or rimmed baking sheet. When the cookies are fully cooled, dip half of every cookie within the chocolate. Place the cookie on the parchment lined sheet. Repeat till completed.
You possibly can depart the cookies in a cool spot for the chocolate to harden or place the tray within the fridge for half-hour.

Notes

Storage ideas:
Retailer the cookies in an hermetic container for as much as every week at room temperature or within the freezer for as much as 6 weeks. I prefer to throw in a desiccant packet to maintain the cookies crisp!
Make forward ideas:
You possibly can refrigerate the cookie dough logs for as much as 4 days or freeze them for 4 months. Then, slice and bake on demand!